Dining etiquette dictates that one use a soup spoon for soup, a dessert spoon for dessert soups, and a lobster hammer. Harness multiple courses of utensils with this Groupon.
$50 for $100 Toward a Prix Fixe Meal for Two or More
Chef Richard Bottini changes his six-course prix fixe menu ($90/person) daily. The menu changes regularly, and a sample menu includes roasted calabash charlotte, blue-crab bisque, salad, beef filet, artisan cheese, and dessert. Patrons with dietary restrictions should call within 12 hours of their reservation to request a special menu.
Six Tables Tampa
A complimentary glass of champagne greets each guest as they find their seats and prepare to embark on a three-hour journey. The two dozen adventurous souls converse, but grow quiet as a figure walks through a red curtain. Chef Richard Bottini introduces himself and describes the special menu of gourmet, seasonal dishes he has planned for the evening. True to its name, the restaurant features just six tables, and every meal at Six Tables is an intimate experience with twinkling lights illuminating antique crystal in a setting Gayot named as one of the top 10 romantic restaurants in the area.
Bottini, an award-winning graduate of the Culinary Institute of America, creates a new six-course prix fixe menu everyday using seasonal ingredients and his expansive knowledge of French cooking. In the kitchen, he personally prepares each course, incorporating such delectables as Cornish hen and poached duck breast to create dishes that helped earn the eatery an extraordinary to perfect rating on Zagat. Bottini breaks down each menu item in English or Klingon to diners and offers wine pairings with dishes, which can be tailored according to taste and diet.